Next Article in Journal
Sida rhomboidea. Roxb Leaf Extract Down-Regulates Expression of PPARγ2 and Leptin Genes in High Fat Diet Fed C57BL/6J Mice and Retards in Vitro 3T3L1 Pre-Adipocyte Differentiation
Previous Article in Journal
Enhanced Chiral Recognition by Cyclodextrin Dimers
Previous Article in Special Issue
Variations in Content and Extractability of Durum Wheat (Triticum turgidum L. var durum) Arabinoxylans Associated with Genetic and Environmental Factors
Article Menu

Export Article

Open AccessArticle
Int. J. Mol. Sci. 2011, 12(7), 4647-4660;

Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers

Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET–CCT La Plata, Fac. Cs. Exactas, Universidad Nacional de La Plata, La Plata, 47 y 116, 1900, Argentina
Instituto de Química del Sur (INQUISUR), CONICET–CCT Bahía Blanca, Departamento de Química, Universidad Nacional del Sur, Av. Alem 1253, Bahía Blanca, 8000, Argentina
Author to whom correspondence should be addressed.
Received: 5 May 2011 / Revised: 4 June 2011 / Accepted: 8 July 2011 / Published: 19 July 2011
(This article belongs to the Special Issue Dietary Fibre: Biochemistry and Nutritional Science)
Full-Text   |   PDF [335 KB, uploaded 19 June 2014]   |  


The objective of this work was to investigate the interaction of chitosan with iron from yoghurt by an in vitro gastrointestinal tract model. Taking into account that chitosan is a polysaccharide included in fiber definition by Codex Alimentarius; chitosan behavior was studied and compared with different plant fiber (wheat, bamboo, apple, psyllium and inulin) behaviors, in the same in vitro conditions. Ferrous sulfate was added to yoghurts with each type of fiber. The gastric environment was simulated with HCl (pH 1.0–2.0). The duodenal environment was simulated with NaHCO3 (pH 6.8–7.2) and a dialysis tubing cellulose membrane. Results showed that chitosan had the highest iron retention percentages (53.2% at 30 min; 56.8% at 60 min) interacting in a more pronounced manner with iron than the plant fibers used in this work. View Full-Text
Keywords: chitosan; iron; yoghurt; gastrointestinal simulation; plant fibers
chitosan; iron; yoghurt; gastrointestinal simulation; plant fibers

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Share & Cite This Article

MDPI and ACS Style

Dello Staffolo, M.; Martino, M.; Bevilacqua, A.; Montero, M.; Rodríguez, M.S.; Albertengo, L. Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers. Int. J. Mol. Sci. 2011, 12, 4647-4660.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top